Dumplings with mushroom, onion and pork filling

Eating dumplings is a very important part of people's lives, because dumplings have a variety of flavors and are suitable for all kinds of people's tastes. You just need to choose the right ingredients to make them. For example, mushroom and pork dumplings is a very classic dish, and you can also add appropriate onions to enhance the taste. Let’s take a look at how to make mushroom, onion and pork dumplings.

Method 1:

1. Grind the pork into puree, add chopped green onion, salt, soy sauce, sesame oil, salad oil and five-spice powder.

2.Mix into meat filling and set aside

3. Wash the mushrooms, blanch them in boiling water, and then rinse them with cold water.

4. Dice onion and mushrooms.

5. Add the prepared minced meat, onions, mushrooms, salt and sesame oil to make dumpling filling.

6. It is best to knead the dough before making the filling, or use a bread machine, which is really convenient.

7. Roll the dumpling wrappers

8. The packaging is still not very good looking

9. Use high heat and put a lot of water in the pot to cook the dumplings. When the water boils, put the dumplings in. Cover the pot and cook. Add some cold water after the water boils, and add more water when it boils again.

10. The taste is quite good. Adding onions and mushrooms, they really go well together.

11. Onions and mushrooms are very beneficial to your health, the more the better.

Method 2:

Prepare onions half a day in advance

1. Cut the onion into shreds, blanch it in boiling water, then soak it in cold water immediately after slicing. Just blanch it for twenty to thirty seconds, don’t blanch it for too long, otherwise it will not taste good.

2. Soak for at least half a day. Soak for an afternoon, scoop out with a sieve and put in the refrigerator.

3. When changing the water or putting it in the refrigerator, just use a sieve to scoop out the water with the silk, no need to squeeze out the water.

4. Chop the pork belly the night before, add cooking wine and Wei Ji Xian, mix well and put in the refrigerator.

Stir-fry

1. Cut the king oyster mushroom (or black fungus, or shiitake mushroom) into very small dices.

2. Soak the dried shrimps in water in advance. If it's too big, chop it off.

3. Take out the onion shreds from the refrigerator and rinse them in cold water. Squeeze out most of the water, but don't squeeze too hard. There is no need to add any pepper water or other ingredients to stir the meat filling. The onions will absorb the water after a while, which will be just enough for the meat filling to absorb.

4. Add chopped green onion, ginger, oyster sauce, a little bit of MSG, peanut oil, and sesame oil. Stir clockwise until smooth.

1. Wait until the minced meat and onion shreds are evenly mixed together, then add salt. If you add salt too early, the onions will absorb more water faster and become difficult to wrap.

2. During the wrapping process, stir the stuffing a few times after every few dumplings so that the water that seeps into the stuffing can be quickly absorbed into the stuffing. This way, the dumplings will be tender and not dry.